TSUTSUURA Satomi

Affiliation and department：

Research field (1)： Home economics, lifestyle science

Research keywords (6)： Food hygiene , Cooked rice , Food poisoning , Staphylococcal enterotoxin , <i>Staphylococcus aureus</i> , Control of food spoilage

Research theme for competitive and other funds (4)：

2021 - 2024 旧薪炭林の広葉樹資源の利活用による持続可能な社会の構築-食の視点からのアプローチ
2019 - 2023 日本の伝統食おにぎりの食中毒予防:調理施設及び家庭における食の安全性とリスク管理
2017 - 2021 Relationship between the Maillard reaction and the color, flavor, and safety of beer, natto, and fried bean sprout
2014 - 2018 Regulation of the staphylococcal enterotoxin produced by Staphylococcus aureus in cooked rice

Papers (19)：

山口智子, 安藤友里恵, 高橋洋子, 筒浦さとみ. 新潟におけるくじら汁の認知度と喫食状況. 食生活研究. 2022. 42. 5. 328-340
Kyoko Noda, Himawari Ando, Kimiko Tada, Mio Satake, Fuuka Nakauchi, Satomi Tsutsuura, Yuko Shimamura, Shuichi Masuda, Masatsune Murata. Original Paper Acrylamide formation during pan-frying of mung bean sprouts. FOOD SCIENCE AND TECHNOLOGY RESEARCH. 2022. 28. 4. 307-315
筒浦さとみ, 村田容常. Regulation of Growth and Enterotoxin A Production by Staphylococcus aureus in Cooked Rice and Rice Balls Containing Sodium Chloride and Commercial Seasonings. 日本家政学会誌. 2022. 73. 5. 262-270
筒浦さとみ, 山口智子, 春日景太, 平井奈実, 石黒志実, 寒河江侑加, 鈴木雅史, 忍田真一朗, 小嶋優常, 大谷真広, et al. 新潟砂丘さつまいも“いもジェンヌ”を用いたサツマイモペーストの保存による品質変化. 日本家政学会誌. 2022. 73. 3. 164-172
Tsutsuura S, Nishiumi T, Murata M. Practical measures including pH adjustment and reduction of bacterial contamination to effectively inhibit the production of staphylococcal enterotoxin A in rice balls and cooked rice. J. Home Economics, Japan. 2022. 73. 3. 136-148

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MISC (5)：

High-pressure processing technology for development of low-salt meat products. 油空圧技術. 2020. 59. 2. 25-30
筒浦さとみ, 西海理之. 食品産業に資する高圧微生物制御技術の新たな展開. 2020. 61. 4. 250-258
坂田亮一, 松石昌典, 有原圭三, 佐々木啓介, 水野谷航, 若松純一, 岩崎智仁, 島田謙一郎, 加藤重城, 宮口右二, et al. 第66回国際食肉科学技術会議(ICoMST2020)に参加して. 2020. 61. 2. 145-164
筒浦さとみ. 米飯に関する食品衛生学的研究:家庭及び調理加工施設における黄色ブドウ球菌食中毒予防を目指して. 創造. 2019. 45. 13-19
筒浦さとみ, 河嵜唯衣. 保育所及び幼稚園での食事時間における子どもの様子と保育学生の支援に関する中間解析:保育学生を対象とした質的研究より. 蒲田保育専門学校研究紀要. 2015. 37-46

Books (20)：

保育士採用試験重要ポイント+問題集
成美堂出版 2021 ISBN:9784415233727
保育士一問一答問題集 : ドンドン解ける!
成美堂出版 2021 ISBN:9784415233642
保育士入門テキスト : スラスラ読める
成美堂出版 2020 ISBN:9784415231525
保育士入門テキスト 19年版-スラスラ読める
成美堂出版 2018 ISBN:441522802X
保育士一問一答問題集 ’19年版
成美堂出版 2018 ISBN:4415228038

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Lectures and oral presentations (74)：

Effect of sodium bicarbonate on Staphylococcus aureus during high hydrostatic pressure treatment and storage under a low temperature condition
(68th International Congress of Meat Science and Technology (Online) 2022)
Optimization of high pressure processing conditions of beef gels with different salt additions using the response surface methodology
(68th International Congress of Meat Science and Technology (Online) 2022)
Effect of high-pressure treatment on collagen fibrillogenesis in presence of decorin
(68th International Congress of Meat Science and Technology (Online) 2022)
Comparative assessment of physical characteristics of plant-based meats and animal meat products in the Japanese market
(2022)
Effects of high hydrostatic pressure with reducing sodium chloride on physicochemical properties of pork gels
(68th International Congress of Meat Science and Technology (Online) 2022)

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Education (2)：

2009 - 2013 Ochanomizu University Graduate School of Humanities and Sciences Life Sciences
2007 - 2009 Ochanomizu University Graduate School of Humanities and Sciences Life Sciences

Professional career (1)：

博士(学術) (お茶の水女子大学)

Work history (9)：

2022/04 - 現在 Niigata University Graduate School of Science and Technology Specialized Course of Life and Food Sciences
2022/04 - 現在 Niigata University Faculty of Agriculture Department of Agriculture
2021/04 - 2022/03 Niigata University Institute for Research Promotion
2018/02 - 2021/03 Niigata University Institute for Research Promotion
2017/04 - 2018/02 Ochanomizu University Faculty of Human Life and Environmental Sciences, Division of Nutrition and Food Science

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Committee career (1)：

2021/04 - 現在日本農芸化学会和文誌編集委員

Awards (2)：

2013/08 - 日本食品科学工学会第60回日本食品科学工学会第9回若手の会企業賞グリシンをにぎり飯に添加する意義-黄色ブドウ球菌エンテロトキシンA産生の観点から-
2012/11 - お茶の水女子大学お茶の水女子大学大学院食物学奨学金

Association Membership(s) (6)：

THE JAPANESE SOCIETY OF NUTRITION AND DIETETICS , THE JAPAN SOCIETY OF HOME ECONOMICS , JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY , JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY , JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE , JAPAN SOCIETY FOR MEAT SCIENCE AND TECHNOLOGY

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